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Today's Recipe

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Dear ,

Egg rolls are one of those nostalgic foods that instantly take you back.

Maybe it’s Friday night Chinese takeout with your family, cartons spread across the table.

Or maybe it’s your teen years at the mall, sharing bites between shops and laughter.

But like so many comfort foods we grew up loving, traditional egg rolls come with a side of health concerns.

This Instant Pot Egg Roll captures everything you love about the classic — the savory pork, fragrant ginger and garlic, and tender-crisp vegetables — without the deep-fried wrapper or refined oils. 

Made effortlessly in the Instant Pot, it delivers bold, familiar flavor in a lighter, more nourishing form that leaves you satisfied, not sluggish. 

It’s comfort food reimagined: warm, grounding, and designed to support your body while still honoring the memories that made the original so beloved.
 

Instant Pot Egg Roll in a Bowl Recipe

Active Time: 10 minutes 
Total Time: 30 minutes  
Serves: 6
 

Ingredients:

3 Tbsp. coconut aminos
2 pounds ground pastured pork
6 cloves garlic, minced
1 inch ginger, peeled and grated
½ cup grass-fed beef broth
2 Tbsp. rice vinegar
1 Tbsp. toasted sesame oil
2 medium carrots, shredded
½ medium head green cabbage, shredded

Preparation:

1. Set the Instant Pot to Sauté. Add ground pork and cook, stirring, until browned and cooked through.

2. Add garlic and ginger; cook another 1 minute, stirring until fragrant.

3. Meanwhile, whisk together beef broth, coconut aminos, rice vinegar, and sesame oil in a small bowl; set aside.

4. Layer shredded carrots and cabbage over the meat (do not stir). 

5. Pour the sauce evenly over the top. Close and lock the lid.

6. Set pressure to HIGH and cook for 3 minutes.

7. When complete, allow the pressure to naturally release for 10 minutes, then carefully vent, stir well, and serve.

Stovetop Alternate: 

1. Heat a large skillet or Dutch oven over medium heat. Add the ground pork and cook, breaking it up with a spoon, until fully cooked through and lightly browned. 

2. Add the garlic and ginger and sauté for 1 minute, until fragrant. In a small bowl, whisk together the beef broth, coconut aminos, rice vinegar, and toasted sesame oil. 

3. Add the shredded carrots and cabbage to the skillet, then pour the sauce over the top. 

4. Toss gently to combine. 

5. Cover and cook for 8–10 minutes, stirring occasionally, until the vegetables are tender but not mushy. 

6. Remove from heat, adjust seasoning if needed, and serve warm.

Nutrition & Macros (per serving)

Calories: 468.2 | Protein: 27.1 g | Total Fat: 34.6 g | Saturated Fat: 12.3 g | Total Carbohydrate: 10.5 g | Net Carbs: 7.9 g | Fiber: 2.5 g | Sugars: 6.4 g | Cholesterol: 108.9 mg | Sodium: 418.3 mg
 

 
To Your Health,
Healing Gourmet
  

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